Name: Garlic and rosemary steak sourdough
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, 1-inch-thick, patted dry; 1 slice sourdough bread; 2 cloves garlic, halved, 1 clove thinly sliced; 3/4 tsp fresh rosemary, finely chopped; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 0.5 oz arugula; 1 tsp lemon juice

Ingredients

9 items

5 oz beef top sirloin steak, 1-inch-thick, patted dry
1 slice sourdough bread
2 cloves garlic, halved, 1 clove thinly sliced
¾ tsp fresh rosemary, finely chopped
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
½ oz arugula
1 tsp lemon juice

Instructions

Prep 20 min · Cook 5 min

Season the steak with half the salt and all the pepper. Heat half the olive oil in a skillet over medium high heat. When the oil is shimmering, add the steak and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until 145°F for medium. Move the steak to a cutting board and rest for 5 minutes.
Remove the skillet from the heat for 30 seconds to cool slightly. Add the remaining oil, the sliced garlic, and the rosemary. Cook over medium-low heat for 2 minutes until the garlic is pale gold and fragrant. Pour the oil and aromatics into a small bowl and stir in a pinch of the salt.
Wipe the skillet and place over medium heat. Add the sourdough and toast for 2 minutes, flip, and toast for 1 minute more until golden. Rub the cut side of the halved garlic clove over the toasted bread. Toss the arugula with the lemon juice and the remaining pinch of salt.
Slice the rested steak against the grain into thin strips. Place the garlic-rubbed toast on a plate, top with the dressed arugula and the steak slices, then spoon the garlic and rosemary oil over the top.

Nutrition

Ingredients

Instructions

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